Riverford Wicked Leeks
Thai sweetcorn fritters recipe image

Print Thai sweetcorn fritters

Our cooks have made hundreds of versions of sweetcorn fritters over the years, especially at festivals. They make a great canapé, lunch box filler or brunch topped with rocket, avocado and bacon. Use tinned sweetcorn for an easy, store cupboard snack – although you lose the crunch and sweetness of fresh corn. If you've got a bit more time make you own Thai green curry paste - it makes all the difference to the taste.


Quick ideas   |   Starter recipes  


  • 3 sweetcorn cobs
  • 100g plain flour
  • 1 tsp baking powder
  • 3 eggs
  • 75ml milk
  • 3 tbsp Thai green curry paste
  • 15g fresh coriander leaves
  • Oil for frying, e.g. sunflower or coconut
  • Salt & pepper


  1. Boil the sweetcorn cobs in a large pan of salted water for 10 minutes. Drain, leave to cool, then cut off the kernels.
  2. Put the flour and baking powder in a large bowl.
  3. Whisk in the eggs until you have a thick, smooth batter, then gradually whisk in the milk.
  4. Stir in the Thai curry paste, sweetcorn kernels and coriander leaves. Season.
  5. Heat a layer of oil in a non-stick frying pan. Add spoonfuls of the batter.
  6. Fry in batches for 3-4 minutes on a medium high heat, until golden, then flip them over and cook the other side until golden.
  7. Drain on kitchen paper before serving.

Cooks notes

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want to cook with fresh ingredients? try one of our award winning veg boxes